Baked Saffron Potatoes Recipe
The most buttery yet crispy saffron potatoes are the perfect pairing to every protein. Make extra on Sunday and serve the whole week.
Equipment
- Medium pot
- Knife and cutting board
- 9x13 baking dish
Ingredients
- 1 lb mini potatoes
- 2 ¼ tsp salt
- ½ tsp saffron threads
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
Instructions
- Cut the potatoes in half.1 lb mini potatoes
- Add 1.5 L of water to a medium pot, then add 2 tsp salt, the potatoes and saffron threads.2 ¼ tsp salt, ½ tsp saffron threads, 1 lb mini potatoes
- Place the pot on a burner over medium-high heat for 30 minutes (not from boiling point, from the time you put the pot on the burner).
- With a few minutes of cooking time remaining preheat the oven to 450˚F.
- Strain the potatoes saving the saffron threads. You should be able to pierce the potatoes with a fork just a little bit, not all the way through.
- Place the potatoes in a 9x13 baking dish and sprinkle with oil, remaining salt, oregano, thyme and any saffron you saved. Gently toss to coat the potatoes evenly. I usually get a bit of water in the baking dish which is totally fine.1 lb mini potatoes, 2 ¼ tsp salt, 2 tbsp olive oil, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp saffron threads
- Turn the potatoes to face them cut side down and bake in the preheated oven for 15 minutes.
- Serve with your favourite protein and tzatziki sauce.
Video
Nutrition
Nutrition Facts
Baked Saffron Potatoes Recipe
Amount per Serving
Calories
300.5
% Daily Value*
Fat
14.2
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1.6
g
Monounsaturated Fat
10.2
g
Sodium
2630.4
mg
114
%
Potassium
964.3
mg
28
%
Carbohydrates
40.1
g
13
%
Fiber
5.3
g
22
%
Sugar
1.8
g
2
%
Protein
4.7
g
9
%
Vitamin A
22.7
IU
0
%
Vitamin C
44.8
mg
54
%
Calcium
41.7
mg
4
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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